Recipe courtesy of Jacques Torres
Save Recipe Print
Total:
2 hr 35 min
Prep:
35 min
Cook:
2 hr
Yield:
6 servings
Level:
Intermediate

Ingredients

Directions

Sweat the onion with in a thin layer of olive oil on low heat for 1 1/2 hours. Add the tomato and simmer for 1 more hour. Let cool and strain. Set aside the onion/tomato mixture.

Open 30 mussels and 12 clams by covering them with white wine. Reserve the wine and juice.

Reserve the olive oil to saute more ingredients. Saute the chicken in olive oil for about 8 minutes. Set aside.

Saute the squid for 5 minutes in olive oil. Set aside.

Saute the peppers for 5 minutes. Set aside.

Add enough water to the reserved mussel and clam juice so it equals 5 1/2 cups. Flavor the fish stock with salt, pepper, and saffron.

Bring to a boil; add 2 cups of rice. Add the Sauteed chicken, squid, peppers, and the onions/tomato mixture.

Bring to a strong boil for 4 minutes. Reduce the heat and add the mussels, clams, and shrimp. Boil moderately for about 10 to 12 minutes. Let sit for about 7 minutes. Then serve.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Paella

Recipe courtesy of Robert Irvine

Paella

Recipe courtesy of Scott Leibfried

Paella

Recipe courtesy of Emeril Lagasse

Paella

Recipe courtesy of Mark Motta

Paella

Recipe courtesy of Kathy Clyne Merrill

Paella

Recipe courtesy of Alton Brown

Browse Reviews By Keyword